Serves 4
Thai Prawn Curry Recipe
Serves 4
Ingredients
| 4tbsp | sunflower oil |
| 1 | small onion, finely sliced |
| 400ml | organic canned coconut milk |
| 2 | medium-sized peeled potatoes, boiled then and quartered |
| 2tsp | Steenbergs Organic natural sea salt |
| 1 tsp | lime juice |
| 6 | lime leaves |
| 400-450g | unpeeled prawns, peeled and deveined (or you can use 350-400g cooked, peeled prawns)Curry: |
| 2 | organic Bird's eye chillies, soaked in 4tbsphot water (optional but Thais like hot food) |
| 1tsp | organic cumin seeds, dry roasted then ground* |
| 1tsp | organic coriander seeds, dry roasted then ground* |
| 1 | garlic clove, smashed and chopped |
| ½ | small onion, roughly chopped |
| 1tsp | lemongrass stalk, roughly chopped |
| 2tsp | organic Madras curry powder |
| ½ tsp | organic galangal |
| 1tsp | organic paprika |
Method
- Combine all ingredients for curry paste (including the soaking water) into a small coffee grinder or food processor and blend to a smooth paste.
- Put the sunflower oil in a wok and heat to a medium heat. Add the shallots and stir fry until golden brown. Add the curry paste and stir fry for 3 minutes, adding a little water if it sticks.
- Pour in the coconut milk and add the potatoes, salt, lime juice and lime leaves. Simmer for 5 minutes. Put in the prawns. Stir until opaque, then serve hot.
* If you only have ground cumin and coriander, you can just dry fry the powder
Shop for ingredients
You may also enjoy
Thai Fried Chicken Rice Recipe
"This doesn't need much of an introduction but we can tell you that this fried rice is literally found everywhere...
Easy Thai Red Veggie Curry Recipe
"Rich and savoury, this Thai red veggie curry is the most flavourful homemade version you have had. It tastes just...